Chicken Soy Hokkien Stir Fry

Ingredients

• 1550 g Chicken thigh(550g)
• 22 Carrot(140g)
• 31 head Broccoli(250g)
• 40.5 head Cabbage(400g)
• 5400 g Hokkien noodles(400g)
• 63 tablespoon Kecap Manis(54g)
• 73 tablespoon Soy sauce(48g)
• 83 tablespoon Dark soy sauce(48g)
• 91 tablespoon Minced garlic(9g)
• 102 tablespoon Brown sugar(24g)
• 111 cup Water(240g)
• 122 tablespoon Olive oil(27g)
• 131 teaspoon Salt(6g)
• 140.5 teaspoon Black pepper(1g)

Instructions

1. 1Season the chicken thighs with salt and pepper.
2. 2Heat olive oil in a frypan over medium-high heat. Add chicken and cook until browned and cooked through. Remove from heat, let cool slightly, then slice into strips.
3. 3Steam the carrots, broccoli, and cabbage for 5-10 minutes until slightly softened. Set aside.
4. 4In a bowl, combine kecap manis, soy sauce, dark soy sauce, minced garlic, brown sugar, and water. Mix well to make the sauce.
5. 5In a wok or large frypan, add the cooked chicken and steamed vegetables. Heat through.
6. 6Add the hokkien noodles and prepared sauce to the wok. Cover and cook for 3-5 minutes.
7. 7Stir everything together until the noodles are separated and coated with sauce. Serve hot.